It's veteran's day, and with no work to do and no place to be, it's the perfect time to indulge in some breakfast for lunch. (In case you were wondering? We also had breakfast for breakfast too). 

I whipped out my trusty vanilla bean pancake recipe; but low and behold, we had no vanilla. Zip, zilch, nada. This, in and of itself, is a heinous pantry crime— one I fully intend on rectifying as soon as I am done with this post!

Luckily for me, I had just purchased canned pumpkin and pumpkin pie spice, because? 

My kids are pumpkin fiends. And it’s october.

Seriously. I currently have 8 boxes of pumpkin bars, three boxes of pumpkin o's, pumpkin bread, pumpkin yogurt, and pumpkin granola. I'll say it again... 

my kids are pumpkin fiends.

Which in this case was extremely advantageous; as vanilla bean pancakes quickly became pumpkin pancakes with just a few minor adjustments. Like the original, they are dairy free (I think using rice milk instead of whole milk creates a lighter, fluffier pancake), however for those of you "true" dairy fanatics, regular milk will work just as well.

Ingredients:

4 cups and 2 Tbsp of flour, 

1/2 cup of sugar

1 tsp salt

1 tsp pumpkin pie spice

4 tsp baking powder

1/2 cup vegetable oil

2 eggs

1 box of rice milk (plain, unsweetened)

2 Tbsp canned pumpkin

Directions:

Preheat a griddle over medium heat. 

Whisk together the dry ingredients.

Add pumpkin, eggs, oil and rice milk. Whisk until batter is almost smooth. 

Using a cookie batter scoop, ladle out pumpkin batter on griddle, Flip pancakes when bubbles form and start to burst.